Not to hijack but how does everyone use a large griddle that’s useable on both sides? Every time I use it, be it on my kitchen electric eye or my Coleman stove outside, it smokes. Outside its not a big deal, but inside, no way. It’s the Lodge Pro griddle with a smooth side and a searing/ridged side.
As far as newer stuff, I just cook with it. I’ve found canola oil to not give the rancid oil smell that olive oil can sometimes give. I like to fry chicken in Crisco a few times before anything else to “season” them.